Ingredients

• 8 veal shanks
• 2 tablespoons butter
• 2 tablespoons olive oil
• 6 shallots, chopped
• 1 1/2 cups carrots and celery diced
• 1 bay leaf
• 6 tablespoon flour
• 1 tablespoon celery salt
• 2 tablespoon dried oregano
• 2 tbsp. dried thyme
• 1 1/2 cups dry red port
• 2 cups of chicken broth
• 1 can of 796 ml tomatoes
• 3 tbsp. of Grand Marnier
• 1 c. lemon zest, blanched grated
• 4 tbsp. fresh basil, finely chopped
• 1 tbsp. orange zest, blanched and grated
• Salt & pepper

gremolata

• 3 tbsp. chopped parsley, finely chopped
• 3 tbsp. fresh basil, finely chopped 3 shallots, finely chopped
• 1 tbsp. orange zest, blanched and finely chopped

Instructions

1. In a saucepan, melt the butter in the oil, then sweat the shallots for 3 minutes. Reserve

2. In a plate, combine the flour, celery salt, oregano and thyme. Roll the legs in this mixture making sure they are generously covered.

3. Grill the floured shanks in the pan for 5 minutes on each side of the vegetables. Remove the hocks from the pan. In this same saucepan, sauté the vegetables.

4. Preheat the oven to 300 ° F.
5. Deglaze the pan with the porto. Let reduce 3 minutes. Wet with broth and reduce for 3 minutes.

6. Add the tomatoes and their juice and the bay leaf with a wooden spoon. Add hocks and shallots reserved. Cover and bake for 3 hours.

7. Stir in Grand Marnier, zest and basil. Cook another 1 hour.
8. Mix gently the ingredients of the gremolata. Chop and stir to blend the flavors.
9. Place a shank on the plate and add some gremolata on it.

Happy Cooking!

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